Coconut Vegetable Curry With Sesame Rice Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring a rich coconut vegetable curry paired with sesame-infused basmati rice. Perfect for those seeking a satisfying and wholesome meal.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• - Potts Vegetable Stock Can
• 3 Pcs Green Lime 3 Pcs
• 60G Toasted White Sesame Seeds, 60G
• 125G Daylesford Organic Brandy Butter
• 470 G Dabur Organic Ghee
• Bunch Spring Onion (Bunch)
• NaN Unsweetened Almond Beverage
• 1 Kg Laila Basmati Rice
• 450G Onken Natural Set Yogurt
• 250G Tilda Wild Rice
• - Ktc Vegetable Oil
• - Jalpur Curry Powder
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 2-3 tbsp of oil in a Dutch oven and sauté 3 chopped onions and 300 g diced carrots until softened, about 5 minutes.
2. 2. Stir in 3-4 tsp of curry powder and season with salt and pepper. Sprinkle 1 1/2 tsp of corn starch over the vegetables and mix thoroughly.
3. 3. Pour in 400 ml of vegetable stock and 425 ml of almond milk. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
4. 4. Stir in the juice and zest of 1 lime before removing from heat.
5. 5. Cook 250 g of basmati rice in boiling, salted water according to the package instructions. Meanwhile, dry roast 2 tbsp of sesame seeds in a non-stick frying pan until golden and fragrant.
6. 6. Drain the rice and mix it with 10 g of butter and 1 beaten egg in a bowl. Stir in 1 tsp of the toasted sesame seeds and season with salt.
7. 7. Heat 25 g of ghee in a large frying pan and sauté the rice mixture in batches until lightly golden. Keep warm in a serving bowl.
8. 8. Sprinkle the remaining sesame seeds over the rice and garnish the curry with 1 chopped spring onion and parsley. Serve the curry with the sesame rice and optional sides like mango chutney or yogurt.